Lamb Chops
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Loin of lamb
- pepper and salt to taste
Instructions
- Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness.
- Have ready a bright clear fire;
- lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required.
- Season them with pepper and salt;
- serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes.
- Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.